Kartoplyaniki — Ukrainian Mushroom-Stuffed Potato Patties

Put the peeled potatoes, cut into equal large pieces, in cold salted water and bring to a boil. Cook for 18–20 minutes, until a knife slides in without resistance. Drain and toss them in the same pot over the heat for 2 minutes; letting the steam escape gives you a dry, floury mash.

Mash the potatoes while hot with a potato masher until smooth; do not use a blender, which releases the starch and makes the mash stretchy and gummy. Spread the mash in a wide bowl and let it cool.

Sauté the finely chopped onion in oil for 6 minutes, until golden. Add the finely chopped mushrooms and cook until they release their liquid and it evaporates completely; after 12 minutes, the bottom of the pan should be dry. Season with a pinch of salt, black pepper, and dill, then cool.

Add the egg and flour to the hand-warm mashed potatoes and knead only until combined. If the dough sticks to your hands, add 1 tablespoon (15 ml) more flour; too much flour will make the patties doughy.

Divide the dough into 12 equal pieces. On your floured palm, flatten each piece into a 1 cm-thick disk. Add 1 tablespoon (15 ml) of filling to the center, lift the edges to seal it, and shape into a flattened patty about 2 cm thick. Coat in breadcrumbs.

Heat the oil over medium heat in a wide skillet. Fry the patties in two batches for 4 minutes per side, until golden brown and crisp. Do not turn them often; they may open before the crust sets.

Drain the patties on paper towels and serve hot with sour cream and dill.